If you want to cook some amazing dishes to impress your partner this Valentine's Day, then you are in the right place.

We've compiled a selection of romantic and delicious recipes that are bound to satisfy your taste buds - from grilled scallops, to a rack of lamb and a succulent passion fruitcake.

So grab your apron, and stick the oven on - let's get cooking!

Scallops grilled with hazelnut butter, watercress and pea shoots

(Image: Recipe by Keri Astill-Frew for Watercress)

Prep time: 15 minutes

Cooking time: 15 minutes

Ingredients:

6 large scallops, cleaned (shells optional for presentation)

1 tsp olive oil

45g hazelnuts

1 shallot

75g butter, softened

Zest of half a lemon

1 tbsp. chopped chervil

Salt and pepper

For the salad:

½ tbsp. whole grain mustard

½ tbsp. white wine vinegar

1½ tbsp. sunflower oil

1 handful pea shoots

1 handful watercress

Method:

Place a frying pan on a low-medium heat until warm. Finely slice the shallot, then fry gently with olive oil until softened. Remove from heat and allow to cool.

Add the hazelnuts to a food processor and pulse until chopped quite finely. Be careful not to blend for too long so that they do not form a paste.

Into a bowl add the soft butter, hazelnuts, softened shallots, lemon zest, and chervil. Mix and season to taste with salt and pepper.

Preheat the grill to high. If using scallop shells, place each scallop on an individual shell on a baking tray. If not, the scallops can be placed directly onto the tray. Top each scallop with a spoonful of the hazelnut and butter mixture. Once the grill is ready, place the scallops underneath for 3-4 minutes, then remove and set aside to rest for one minute.

Make the salad by whisking the mustard, vinegar and vegetable oil together in a bowl. Taste and add salt if necessary, then add in the watercress and pea shoots and toss together.

Serve the rested scallops on two serving plates with the salad on the side.

Remove rack of lamb from fridge 30 minutes before cooking to allow to come up to room temperature. Season with salt and pepper and preheat oven to 190°C.

Prepare the kale by removing the stalks then finely slicing. Slice the chard then mix together with the watercress and kale in a bowl.

For the potatoes, take a wooden spoon and place each potato in turn into the bowl of the spoon. Slice along the potato horizontally at about 3mm intervals. Place a baking tray on a moderate heat on the hob and add the 50g of butter and a drizzle of olive oil. Heat until sizzling, then place the potatoes into the tray, sliced side down. Carefully put the hot tray into the oven for 40 minutes, turning the potatoes halfway through the cooking time.

Meanwhile, sear the rack of lamb in a heavy-based frying pan on a high heat, fat-side first, ensuring that all sides are golden brown. Place the lamb into the oven on a roasting tray and cook for 15 minutes before removing from the oven. Check the cooking of the meat by inserting a metal skewer close to the bone in the centre of the rack, the skewer should feel warm to the touch for pink lamb. If the skewer feels cold, then return the lamb to the oven for a further five minutes before checking again. For well done, cook until the skewer feels hot to the touch. Once the lamb is done to your liking remove from the oven and allow to rest for at least five minutes.

To make the sauce, fry the shallots and garlic in the butter until caramelised. Add the red wine, then simmer until reduced to a syrup. Add the beef stock and continue to simmer until the sauce has reached the desired consistency. Strain through a fine mesh sieve and return to the heat.

Slice the rested lamb into cutlets and serve with the potatoes and a good drizzle of red wine sauce.

Passion Fruitcake

(Image: Recipe by Trex)

Cooking time: 1 hour

Prep time: 40 minutes including cooling time

Ingredients:

A little Trex, for greasing

150g Trex, at room temperature

150g light muscovado sugar

3 large eggs

½ tsp vanilla extract

Finely grated zest of 1 orange

200g plain flour

¼ tsp salt

¾ tsp baking powder

¾ tsp bicarbonate of soda

½ tsp ground cinnamon

225g grated carrot

50g ground almonds

75g raisins

Frosting:

200g cream cheese

100g icing sugar

Finely grated orange zest

Pomegranate seeds (optional)

Method:

Preheat the oven to 170°C/fan oven 150°C/Gas Mark 3. Grease a 20cm round cake tin with a little Trex, then line with baking paper.

Put the Trex, sugar, eggs, vanilla and orange zest into a large mixing bowl. Sift in the flour, salt, baking powder, bicarbonate of soda and cinnamon. Use a wooden spoon to beat together until smooth and creamy, about one to two minutes.

Add the grated carrot, almonds and raisins and fold them in with a large metal spoon. Transfer to the prepared tin and level the surface.

Bake on the middle shelf of the oven for one hour, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat the cream cheese and sugar together. Spread over the top of the cake and sprinkle with orange zest and pomegranate seeds.